Sunday, June 15, 2008

My dad has always loved those little turtle candies (..you know the ones in the orange and white package..) and we usually end up getting him a box for holidays, so this year i decided to include his love for those little turtles in a cake made just for him. I got this recipe from my recipes.com and Oxmoor house, but instead of buying frosting, i couldn't help but make my own, I actually didnt find anything else about this recipe i would change, i think thats a first! Anyway.. in the process of making my own frostings, i actually invented my own chocolate frosting recipe that tastes AMAZING! When finished the cake turned out moist, rich, and absolutely fabulous! This could almost tie with my decadent Oreo cake, and actually it took a lot less time to make than that one. SooooOooo... heres the recipes i used:

3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour. refrigerator.

4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.

5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in

Test Kitchen Tip: We tested with 2 dulce de leche products: canned and jarred. The canned product is by Nestlé and available in a 14-oz. can. It's quite thick, and when blended with ready-to-spread cream cheese frosting, makes a rich, caramel-flavored filling. Find it in the supermarket with the Mexican ingredients. The jarred dulce de leche ice cream topping is perfect to drizzle over the finished cake. Find it in the supermarket with other ice cream toppings.

Simply beat all ingredients together, make sure and melt the white chocolate chips first, they are my favorite part,and they just add a little extra kick. BTW this is probably the only recipe i wont add butter flavoring too, i think im a butter flavoring addict.

Beat butter on medium speed until it is smooth. Melt the semi-sweet chips and the unsweet squares, and let cool a couple of minutes while you do the next step (you can melt these together, in a double boiler, or just simply in the microwave). Next pour in 2 cups powder sugar, along with cocoa, and when that is combined pour in your melted chocolate. Next, one more cup powdered sugar, then your milk, then the final cup powder sugar, and finally when all that is mixed add your flavorings.

My mother always tells me to make my frosting thicker since it will pipe better, however depending on how thin/thick you would like it, you can add more milk, also i ended up adding a little of my left over dulce de leche to the last of my frosting as i piped around the sides and top of my cake, and it added a nice texture, and just a tiny bit more flavor as well.